Ingredients:

  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.75 cup vegetable oil
  • 3 large eggs
  • 0.5 cup sour cream
  • 2 cups grated zucchini
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp salt
  • 1 tsp vanilla extract
  • 8 oz cream cheese
  • 4 tbsp unsalted butter
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream

Instructions:

  1. Preheat your oven to 350°F (175°C). Generously grease your Bundt pan with butter or baking spray and dust with a tablespoon of flour, shaking out the excess.
  2. In a large bowl, beat the sugar and eggs together using an electric mixer on medium-high speed until the mixture is pale and fluffy. Slowly stream in the vegetable oil while continuing to beat until the batter is velvety.
  3. Lower the mixer speed and stir in the sour cream and vanilla extract.
  4. In a separate small bowl, whisk together the flour, baking soda, cinnamon, and salt, then gradually add this to the wet ingredients. Gently fold in the grated zucchini using a rubber spatula until evenly distributed.
  5. Pour the batter into the prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
  6. Cool the cake in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
  7. Whip together the cream cheese, softened butter, powdered sugar, vanilla extract, and heavy cream until smooth, then spread over the cooled cake.